Apple Crumble
Cinnamon apples under a buttery oat crumble — scheduled to publish with the fall recipe collection.
A crumble is the least demanding dessert in the fall repertoire: no pastry, no chilling, no lattice. Just seasoned fruit under a rubbly butter-oat topping that bakes to a deep golden crunch.
Recipe
Apple Crumble
Cinnamon apples baked under a buttery oat crumble — one dish, forty minutes.
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- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Servings
- 8
- Yield
- one 9×9-inch dish
- Difficulty
- Easy
- Course
- Dessert
- Cuisine
- American
Ingredients
Filling
- 2.5 lbs apples (peeled, sliced 1/2 inch)
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
Crumble
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar (packed)
- 1/2 tsp fine salt
- 1/2 cup unsalted butter (cold, cubed)
Equipment
- 9×9-inch baking dish
- Mixing bowls
Instructions
Heat the oven to 375°F (190°C).
Toss the apples with sugar, lemon juice, cinnamon and cornstarch; tip into the baking dish.
Rub the flour, oats, brown sugar, salt and cold butter together until clumpy. Scatter over the apples.
Bake 40–45 minutes until the juices bubble at the edges and the top is deep golden. Rest 15 minutes before serving.
Storage
Cover and refrigerate up to 3 days.
Freezing
Freeze baked and cooled, up to 2 months; reheat from frozen at 350°F for 30 minutes.
Reheating
10 minutes at 350°F re-crisps the topping.
Substitutions
- Apples: Pears, or half apples half berries.
Common mistakes
- Slicing the apples too thin — Half-inch slices keep some bite; paper-thin slices collapse to sauce.
Nutrition (per serving)
| Fat (g) | 13 |
|---|---|
| Sugar (g) | 30 |
| Sodium (mg) | 95 |
| Protein (g) | 3 |
| Calories | 310 |
| Saturated fat (g) | 8 |
| Carbs (g) | 48 |
Nutrition information is an estimate calculated from the listed ingredients.
From our test kitchen
Scheduled with the fall collection — final test bake recorded.
Frequently asked questions
Which apples work best in a crumble?
A mix: half tart (Granny Smith) for structure, half sweet (Honeycrisp or Gala) for flavor.
Serena started Serenity Sweets from her home kitchen, where she has baked and photographed every kind of dessert for over a decade. She develops most of the recipes on the site and tests each one at least twice before it's published.
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